shortbread and raspberry slice
- 250g cold unsalted butter, chopped
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- 1½ cups (225g) plain (all-purpose) flour, sifted
- ½ cup (75g) rice flour, sifted
- 1 teaspoon vanilla extract
- ½ cup (160g) raspberry jam
- icing (confectioner’s) sugar, for dusting
- Preheat oven to 180ºC (355ºF). Place the butter, icing sugar, plain flour, rice flour and vanilla in a food processor and process until the dough just comes together. Divide the dough in half, cover one piece with plastic wrap and place in the refrigerator.
- Roll out the remaining piece of dough between two sheets of non-stick baking paper to 4mm thick. Refrigerate for 30 minutes or until firm.
- Using different sized star-shaped cookie cutters, cut out stars from the rolled dough, reserving the leftover dough. Place the stars on a baking tray lined with non-stick baking paper and refrigerate for 10–15 minutes or until firm enough to handle.
- Combine the leftover dough with the remaining chilled dough and using the back of a spoon, press it into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper.
- Spread the jam over the dough and top with the stars, overlapping them slightly. Bake for 20–25 minutes or until light golden. Allow to cool completely in the tray and dust with icing sugar to serve. Serves 6–8.
+ Rice flour is used in this recipe because it gives shortbread its classic, crisp, crumbly texture.
+ Dip the cookie cutters in flour to avoid the dough sticking to the cutters.
+ Pressing the dough into the tin with the back of the spoon will help give you a smooth, even surface.
+ We’ve used raspberry jam, but you can also use strawberry or cherry jam.
+ You can make your shortbread dough up to two months in advance and freeze it. Simply cover it tightly with plastic wrap and allow it to thaw in the fridge completely before baking.
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